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Mini Cinnamon Rolls

Fluffy bite-sized Mini Cinnamon Rolls with a 5-ingredient dough made from scratch in just 30 minutes, all topped with the best cream cheese frosting.

Cinnamon rolls have to be at the top of my favorite breakfasts, no questions asked. But then, I’ll take a cinnamon roll any time of day, doesn’t have to be breakfast, so they just might be one of my favorite food items period. They’re not far behind tacos and that is really saying something. There’s just something about the doughy roll plus cinnamon sugary filling and cream cheese frosting that speaks to me.

And it really does need to be cream cheese frosting. Straight frosting without the cream cheese, it’s just lacking the umph a good cinnamon roll really needs. This frosting is my go-to and I always end up making a double batch since half of it ends up going bowl to spoon to mouth without ever touching the food item it’s really intended for. Regular vanilla or chocolate frosting don’t have that effect on me, it’s gotta be a rich cream cheese frosting.

These little baby cinnamon rolls are so adorable I want to adopt them. After I eat them. Wait, that sounded weird… you know what I mean. They’re cute! So cute that they make incredible neighbor gifts or party desserts. You could even serve them instead of cake for a birthday party and stick candles in them. Come to think of it, I think that is exactly what I’ll be having for my next birthday. Cinnamon rolls in lieu of cake. I like it.

And these cinnamon rolls are both easy and insanely delicious. They are made from scratch with a simple 30-minute dough. Do not, I repeat, do not be afraid of the yeast in this dough – this is by far the easiest yeast dough ever to exist and you will find yourself whipping up additional batches of these cuties for every occasion. Don’t believe me? Try it, I dare ya. Just don’t blame me when you join Cinnamon Roll-aholics Anonymous. In fact give me a call, I’ll carpool with you.

What people are saying about these Mini Cinnamon Rolls

“Made this yesterday….absolutely perfect!! I was afraid it would be too rich or too sweet and it wasn’t — it was just lovely..” – Rebecca

“Great recipe! Since we are empty-nesters, I bake them in half-pint jars, seal them when they come out of the oven, and stick them in the freezer. One minute in the microwave and they taste fresh out of the oven! I’ve made this three times now and it never disappoints.” – Candace

“OMG! I used this recipe to try making cinnamon rolls for the first time ever, popped them in to my 12 medium sized muffin tin, and they turned out incredible! However, i think i overmixed the batter and the cinnamon roll itself had a slightly tough texture” – Aishah

Mini Cinnamon Rolls

Fluffy mini bite-sized cinnamon rolls with a 5-ingredient dough made from scratch in just 30 minutes, all topped with the best cream cheese frosting.

Course
Breakfast, Dessert

Keyword
cinnamon roll, frosting

Prep Time30minutes

Cook Time20minutes

Total Time50minutes

Servings24

AuthorTiffany

Ingredients

1 1/3cupswarm water

1tablespoonactive dry yeast

2tablespoonshoney

3 1/2cupsflour

1teaspoonsalt

Filling

4tablespoonsbutter,completely softened

1/3cupsugar

1/3cupbrown sugar

1tablespooncinnamon

Frosting

2tablespoonsbutter,softened

2ouncescream cheese,softened

1teaspoonvanilla

3cupspowdered sugar

milk

Instructions

Preheat oven to 375 and lightly grease a muffin pan. Add water, yeast, and honey to the bowl of a stand mixer fitting with a dough hook and stir to combine. Allow to rest for 5 minutes (mixture will rise and foam).

Add flour and salt to bowl. Turn the mixer on low and allow to mix until ingredients come together, then increase mixing speed to medium-low for 5 minutes. Remove dough from bowl and allow to rise for 10 minutes on a lightly floured surface.

While dough is rising, prepare the filling by whisking together sugars in a bowl.

Use a floured rolling pin to roll dough into a 9x15 inch rectangle. Use a pizza cutter to trim off the sides if it isn't perfectly rectangular. Spread softened butter over the surface of the dough. Sprinkle cinnamon-sugar mixture over the butter.

Tightly roll one 15-inch side (the long side) of the dough toward the other 15-inch side to create a long log. Pinch the seam so it closes off the log. Use a very sharp knife or a pizza cutter to cut the ends off and then to cut the log into 24 equal parts. Place each cinnamon roll in the greased muffin tins. Bake 15-20 minutes until golden brown.

While cinnamon rolls are baking, prepare the frosting. Cream together butter and cream cheese. Mix in the vanilla. Gradually add powdered sugar and mix until combined. Add milk 1 tablespoon at a time until frosting reaches a spreadable consistency. When cinnamon rolls are finished baking, drizzle or spread frosting over rolls and serve.

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Comments

John Schmidt

We’re not crazy about the pop-up ad for lotion spray that occupies the bottom center of the screen. There is no way to get rid of it. I have tried clicking on it to expand….still there. Annoying and distracts from the content of you recipes.

Lorena

Tiffany

Hi Lorena! I haven’t made these ahead but if I were going to try it, I’d probably make the cinnamon rolls, put them in the muffin tins, wrap it in plastic wrap and then place it in the freezer overnight. In the morning I’d unwrap the tin and bake them as instructed except add a little extra baking time since they were frozen. If you do try this, please let me know how it comes out so I can share with my readers! 🙂

Tiffany

Ivanna Hinojosa

Tiffany

Suzita Correa

The cinnamon rolls look tempting, planning to try making it; would just like to know do you proof the rolls after you have placed them in the greased muffin pan? or I take it as is mentioned bake after its placed in the pan.

Amanda

Tiffany

Candace

Great recipe! Since we are empty-nesters, I bake them in half-pint jars, seal them when they come out of the oven, and stick them in the freezer. One minute in the microwave and they taste fresh out of the oven! I’ve made this three times now and it never disappoints.

Laurea Hidma

Arron Northwood

I couldn’t cut these small enough without them getting squished to smithereens. So I ended up with 16 regular muffin sized cinnamon rolls. THey we’re still very delish. But wish I could’ve given the kiddos bite sized ones. (Simply for the cute factor)

Tiffany

AIshah

oMG! I used this recipe to try making cinnamon rolls for the first time ever, popped them in to my 12 medium sized muffin tin, and they turned out incredible! However, i think i overmixed the batter and the cinnamon roll itself had a slightly tough texture